Bengali Dum Aloo and Poori

  

INGREDIENTS

FOR ALOO DUM 

TO BOIL THE POTATOES

Water… 6 cups

Salt… 1 tbsp

Baby potatoes… 500g 

Ingredients to make aloo dum

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g

Ginger… 2 inch x 2 inch piece

Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.

Ghee… 2 tbsp.

Cumin seeds… 1/4 tsp.

Dry red chilli… 1

Green cardamoms… 2

Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size

Garam masala… 1 tsp.

Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.

Salt… to taste

Sugar… to taste 

Ingredients for Luchi

All purpose flour (maida)… 2 cups

Oil… 3 tbsp.

Salt… 1/2 tsp.

Warm water to make the dough

Cooking oil for deep frying luchis 

 

Preparations

For dum potatoes

 Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves

Add 500 g of baby potatoes or normal potatoes washed well and cut in halves

Boil till the potatoes are soft (for approximately 15 minutes) 

Cool down the potatoes, peel them and keep them aside.

Transfer the tomatoes to a blender jar

To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside

Set a pan on medium heat and add 1 tablespoon ghee

Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)

Keep them aside

To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir

Add turmeric powder and add the tomato-ginger paste

Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently

Add kashmiri red chili powder, cumin powder and mix well

Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)

Add the potatoes and let it coat well with the gravy

Add garam masala and mix well

Add 1 tablespoon of ghee

Keep stirring till the sauce thickens further (for approximately five minutes)

Garnish with coriander leaves

  

To Make Luchis

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly

A fist full of flour should be able to hold it’s shape

Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes

Keep the dough covered for approximately 30 minutes

After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough

Potion them in small disks and make around 10 cm wide flat dough with the rolling pin

Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

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Eggless Brownies

  

Ingredients: 

1 cup maida, 

¼ cup cocoa powder, 

¾ cup powdered sugar, 

½ tbsp baking powder, 

a pinch of salt, 

½ cup milk, 

½ cup butter, 

1 tsp vanilla essence, 

½ cup dark chocolate (melted), 

¼ cup chopped nuts 

 

Preparations

Preheat the oven and grease a baking tray and set aside.

Whisk melted butter and sugar. Add milk, melted chocolate, and vanilla essence.

Take a separate bowl and mix the dry ingredients like flour, cocoa powder, baking powder, and salt.  

Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 Next, add the wet ingredients to the dry ingredients and mix well. Also, fold in chopped nuts.

 

 

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Eggless Kesar Dry Fruit Cake

Ingredients

3 cup maida /All purpose flour

1 cup melted ghee 

100 grams yogurt 

1+1/4 cup sugar  

2+1/2 cups milk (liquid) 

a pinch of saffron 

2 tbsp lukewarm milk  

1/2 tsp cardamom powder 

3+1/2 tsp baking powder  

1/2+1/4 tsp baking soda 

1 cup finely chopped nuts 

1/3 cup of roughly chopped nuts (for topping)

Preparations
 

Preheat your oven to 180°C and grease a large cake tin with ghee or line it with parchment paper.

Soak a pinch of saffron in 2 tbsp of lukewarm milk for 5 minutes until it releases a rich yellow color and aroma. 

In a bowl, combine the all-purpose flour, baking powder, and baking soda. Sift or whisk together thoroughly to ensure even aeration, then set aside.

In a large mixing bowl, combine the melted ghee and sugar. Stir well until the sugar dissolves. Add the yogurt and 2½ cups of milk, whisking continuously until smooth and fully emulsified.

Gradually fold the sifted dry ingredients into the wet mixture until no dry flour remains. Add the prepared saffron milk, cardamom powder, and 1 cup of finely chopped nuts. Gently fold until evenly distributed (do not over-mix).

Pour the batter into the greased cake tin. Smooth the top with a spatula and sprinkle the ⅓ cup of roughly chopped nuts over the surface. 

Bake at 180°C for 60 to 65 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.

 

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Healthy Samosas

 Ingredients

Maida 2 cups

Ajwain A pinch

Salt To taste

Water For kneading

Oil For brushing

 For the filling

Potatoes (boiled & peeled) 250 gm

Mustard seeds 1/2 tsp

Curry leaves A sprig

Green chillies (chopped) 2

Hing A pinch

Ginger (finely chopped) 1 tsp

Amchur pdr A pinch

Turmeric A pinch

Salt To taste

Method

Prepare the filling. Mash the potatoes. In a lightly greased non-stick pan, add mustard seeds, curry leaves, hing, green chillies, ginger, turmeric, and amchur. Add the potatoes. Season. Mix well. Cook for 3-4 minutes, and keep aside. Mix the maida with ajwain, salt and water. Knead into a tight dough. Make small balls. Roll out a ball like a small chapatti. Cut horizontally into two. Take one half. Shape it into a cone. Fill it with the potato. Moisten the flap (the straight part), and then close the edges by twisting the ends. Repeat with the remaining dough. Preheat the air-fryer at 180ºC. Brush the samosas lightly with oil. Air-fry for 10 minutes, brush with oil again, turn these around. Air-fry for another 8 minutes. Serve hot with tea.

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Sweet Corn Cutlets

Ingredients

To Make Sweet Corn Paste

butter 1 tsp

frozen sweet corn 1 cup 

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Cutlets mixture

butter 1 tbsp 

plain flour/ maida 3 tbsp

milk 1 cup

mozzarella cheese grated 1/2 cup 

red chili flakes 1 tsp

coriander leaves finely chopped 3 tbsp

salt to taste 

For Coating

½ cup Semolina or Bread crumbs

Oil for shallow frying

 

PREPARATIONS Heat 1 teaspoon butter in a pan, add in corn and saute till cooked for around 2 mins. Remove this to a mixer and puree coarsely. Now in the same pan, add in 1 tablespoon of butter and add in flour to it and saute for 2 mins. Add in milk and keep mixing till it comes together. Then add in puree corn and cheese and mix well. Add in salt, chilli flakes, coriander leaves and mix well. Now remove this to a bowl and let it cool down. Take small portion from this and shape it into ball. Flatten it slightly, roll it in semolina and arrange it in a plate. Chill this in fridge for 30 mins. Now heat oil for shallow frying. Drop in corn croquettes into the hot oil. Fry till golden brown on both sides. Drain onto some paper towel. Serve with ketchup or chutney of your choice.

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https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Paneer Pakoras

INGREDIENTS

For Marinating Paneer

200 gm  paneer cut into 3/ 1/2" long pieces

1 tsp red chilli pdr

1tsp garam masala pdr 

½ tsp salt or to taste

• 
  

For Batter

¼ cup maida

¼ cup Cornflour

1tsp ginger-garlic paste

1 tsp red chili pdr

1 tsp salt or to taste

½ cup Water or as needed

For Coating and Frying

1½ cups breadcrumbs

Oil for Deep frying OR fry in Airfryer

 

PREPARATIONS

Cut paneer into fingers like shape. Add in red chilli powder, salt, garam masala powder and mix well. Set aside.

Take plain flour, cornstarch, ginger garlic paste, chilli powder, salt and water in a bowl and make it into a thick batter. Set aside.

Take breadcrumbs in a bowl and set aside.

Now to assemble the paneer. Take each paneer piece, dip it into the batter, roll it in the breadcrumbs really well. Place this in a plate and chill in the fridge for 30 mins.

Heat oil for deep frying, drop the paneer pieces one by one till golden brown and crispy.

Strain using a slotted spoon and keep it on some paper towel to remove excess oil.

Serve hot with ketchup or mint chutney.

 

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Methi Mathri

 Mathri is usually made with flour or refined flour (maida) and flavoured with spices. While making it is simple, getting that perfect crispiness can sometimes be tricky. The key lies in the dough, the amount of ghee and the way the mathri is fried. Here are the tips to help you get that halwai-style texture at home.

Ingredients and Preparations

Take two cups of refined flour and sieve it well. Add salt to taste, half a teaspoon of ajwain rubbed between your palms, two tablespoons of kasuri methi, half a teaspoon of black pepper powder and half a teaspoon of baking soda. Add half a cup of slightly lukewarm desi ghee or refined oil. The recipe notes that around 300 grams of ghee is used for one kilogram of refined flour while kneading. Mix everything well and gradually add water to prepare the dough. 

 The dough should be slightly stiff rather than soft and smooth. Roll it out similar to a samosa dough, but do not knead it until completely smooth. Simply bring the dough together and keep it firm. According to the recipe, more cracks in the dough can help make the mathri crispier. Cover the dough with a cloth and let it rest for around 10 minutes.

After 10 minutes, lightly knead the dough again and divide it into small portions. Roll each portion into a round ball, similar to how you roll laddus. Place the balls on a rolling board and press them gently in the centre with your palms. Repeat the process with the remaining dough.

  

 You can also flatten the mathri using a rolling pin, although the recipe notes that the shape may not be as perfect as the halwai-style method. Heat oil in a pan until it is slightly hot, then place the mathris in it. Do not stir them immediately. Give them some time to fry. Once they rise to the surface, stir them gently and allow them to cook properly.

 After about two minutes, gently stir the mathris and keep the heat low. Flip them only after one side is thoroughly cooked, then allow the other side to cook slowly. It takes at least six minutes for the mathris to cook on both sides. Remove them once they turn slightly golden, making sure the colour is even.

 

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Apple-Plum-Raisins-Sunflower Egg-less Cake

I wanted to try this cake since some days. My own idea. Plums were not too sweet, I chopped and mixed them with sugar, along with finely chopped apples.

Ingredients

plums 5 finely chopped

apple 1/2 finely chopped, both the fruits were mixed with sugar well and soaked for almost 2 1/2 hours. 

raisins washed and soaked 2 tbsp, mixed with the fruits

sunflower seeds 2 -3 tbsp

all purpose flour about 3/4 cup

baking pdr 1 tsp

baking soda 3/4 tsp

salt little

banana mashed 2 tbsp

sugar 1/2 cup or as needed

vanilla essence 1 tsp

coconut oil 2 tbsp +

milk 2 tbsp

curd 1 tbsp

 

Preparations

in bowl I added the soaked fruits

added baking pdr and baking soda with salt to the fruits, it just started expanding, that I had to shift it to a bigger bowl

then added oil, milk,  flour about 3 heaped tsp at a time, mixing well, added sugar ,added more flour mixed well, continued till I got the desired consistency which should be thinner than the normal cake batter

added essence and seeds, mixed well.

greased 2 micro-safe glass plates, poured the mixture, micro high for 4 minutes, after 1 plate was done, I baked the second plate for 4 minutes.

once removed, with a knife turned around the corners, the cake easily came out when I tapped it onto a plate, cooled a little, then cut into pieces. 

due to slightly sour plum,when you get the plum pieces  mixed with the sweetness of the cake, it tastes better.

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Caramel Mango Chutney Curd Tart

 Ingredients

300 gm Maida  

300 gm Butter

70 gm Icing Sugar  

6 tbsp Water

1/4 tsp Salt

300 gm Powdered Sugar

60 ml Distilled White Vinegar  

2 medium Mangoes

20 gm Raisins  

2 tbsp Grated Ginger

1/4  tsp Red Chilli Flakes  

200 gm Mango Pulp

3 tbsp Cornflour  

60 ml Heavy Cream

2 medium Green Chillies

 Preparations

To prepare the tart

In a mixer grinder, add maida, 200 gm butte and icing sugar for the pastry dough, except water. Grind it a few times to form coarse crumbs.

Add water little by little in mixer grinder till the dough comes together.

Give it a disc shape, cling wrap it and refrigerate it for an hour.

Roll the dough 1/4 inch thick and cut in 5*12 cm logs. Prick the logs with a fork and bake on parchment lined sheet pan in a preheated oven 180'C for 15-18 minutes.

Step 5 : To prepare the chilli caramel

Cook heavy cream and chopped chillies in a pan until it just starts to boil, strain and keep it aside.

In a saucepan, cook 100 gm powdered sugar till it melts.

When it turns amber in color, immediately add 45 gm butter and stir.

Very gently drizzle chilli infused heavy cream while stirring constantly.

Boil it for a minute. Switch off flame and allow it to cool down.

For the mango chutney

Boil 170 gm powdered sugar and vinegar until all the sugar is dissolved.

Add peeled and diced mangoes, raisins, grated ginger, chilli flakes and a pinch of salt to it. Allow it to simmer, covered with a lid, for 40-50 minutes.

 For the mango chutney curd

Dissolve cornflour into water and keep aside.

Boil the mango puree, 25 gm sugar, 55 gm butter and 65 gm of the prepared mango chutney for 8-10 minutes.

Add the dissolved cornflour, stirring it constantly and cook till it thickens.

Allow it to cool, covered in cling wrap for at least an hour or so.

Place one pastry disc on a serving plate, pipe the mango chutney curd layer on it and spoon some chilli caramel over it. Repeat the layers a few times.

Finally top the tart with some mango chunks and some caramel decorations. Drizzle some chilli caaramel and mango chutney over it.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs